UTILIZE NUTRIENT INTAKE, SUCH AS CALORIES AND SODIUM

1. NUTRITION CONCEPTS & MNT 10 UTILIZE NUTRIENT INTAKE, SUCH AS CALORIES AND SODIUM Corresponds with LEARNING PLAN 10

2. OBJECTIVES Nutrition Concepts & MNT • Utilize Nutrient Intake, Such As Calories and Sodium• Learning Plan 10 Identify the food components and their contribution to calorie intake Calculate percent of calories from carbohydrate, protein, and fat Calculate fluid intake Identify sources of nutrition information for determining nutrient intake Explain the uses of nutritional analysis software

3. OBJECTIVES (continued) Nutrition Concepts & MNT • Utilize Nutrient Intake, Such As Calories and Sodium• Learning Plan 10 Use a Nutrition Facts Label to identify nutrient intake Use the Exchange Lists to calculate intake of carbohydrate, protein, fat, and calories Use a carbohydrate counting system to express carbohydrate intake

4. Translate Nutrition Needs into Food Choices Nutrition Concepts & MNT • Utilize Nutrient Intake, Such As Calories and Sodium• Learning Plan 10 • After nutrition screening and assessment, the CDM uses this information to provide food to the client • Determine total amount of calories in food • Carbohydrate – 4 calories per gram of CHO • Fat – 9 calories per gram of fat • Protein – 4 calories per gram of protein • Alcohol – 7 calories per gram • Determine percent of calories of each food component to equal 100% • % of calories from CHO, Pro and Fat will help shape the medical nutrition therapy for the client

5. Calculating Fluid Intake Nutrition Concepts & MNT • Utilize Nutrient Intake, Such As Calories and Sodium• Learning Plan 10 • Additional water may be advised • Dehydration • Water may be restricted • Renal failure, liver failure, congestive heart failure • Expressed as a specific ml. 1000 ml (milliliters) • Do not use ‘cc’ • Facility policy determines how much fluid is allowed from nutrition services, and how much is allowed from nursing • 1 c. of water = 8 oz. = 240 ml • Count anything that ‘looks’ like a liquid at room temperature • Adjust menu to make meals palatable and reasonable • Nursing removes water pitcher from client’s room

6. Sources of Nutrient Information Nutrition Concepts & MNT • Utilize Nutrient Intake, Such As Calories and Sodium• Learning Plan 10 • Assurance of scientific research and standardization • USDA Nutrient Database • Nutrient Analysis Software – uses USDA data • Nutrition Facts Label • Designed for consumers • On most foods except meat and poultry • Identifies portion size • Expresses % daily value • Provides information about specific nutrients • Uniform definitions and scientifically substantiated claims

7. Calculation of Nutrients Nutrition Concepts & MNT • Utilize Nutrient Intake, Such As Calories and Sodium• Learning Plan 10 • Exchange Lists • Valuable method to quickly analyze a daily intake and macronutrients for a client • Assign foods consumed to an exchange list group • Total exchanges for each group • Multiply total exchanges by the standard CHO, fat, protein and caloric values for each group • Total values • Carbohydrate counting • Concern is on carbohydrate intake • Foods distributed evenly throughout the day • Based upon Exchange Lists • Other parameters such as weight is monitored

8. Skill Development Nutrition Concepts & MNT • Utilize Nutrient Intake, Such As Calories and Sodium• Learning Plan 10 • Apply your knowledge of the Exchange Lists by calculating the CHO, fat, pro and total calories of the following meal 1 c. tossed green salad 2 T. regular ranch dressing 1 toasted hamburger bun - unbuttered 3 oz. thinly sliced roast beef 1 T. BBQ sauce ½ baked potato with 1 T. butter and 1 T. sour cream 1 small apple 8 oz. 2% milk 8 oz. black coffee