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Nutrition and Food Preparation

Nutrition and Food Preparation. OBJECTIVES. Describe and explain basic concepts of nutrition and hydration Explain the importance of observing consumer rights in regard to food preferences Describe basic principles of menu planning and explain how to read food labels

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Nutrition and Food Preparation

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  1. Nutrition and Food Preparation

  2. OBJECTIVES • Describe and explain basic concepts of nutrition and hydration • Explain the importance of observing consumer rights in regard to food preferences • Describe basic principles of menu planning and explain how to read food labels • Identify and explain food safety techniques for preparing and storing food • Describe special diets.

  3. A. Basic Nutrition Role and Importance of Nutrition Good nutrition is important in the care of ill and frail persons. It speeds up healing, recovery from illness, and helps maintain health

  4. Essential Nutrients • Proteins • Carbohydrates • Fats • Vitamins • Minerals • Water • Fiber

  5. Hydration Increased fluid intake is required for people who: • Experience heavy sweating/perspiration • Use tranquilizers, seizure medications or some behavioral health medications • Experience heavy drooling • Experience urinary tract infections (kidney and bladder)

  6. Signs and Symptoms of Dehydration: • Dry skin, especially around mouth/lips and mucous membranes • Less skin flexibility/elasticity • Dark, concentrated urine with decreased urination • Less/absent sweating • Leads to electrolyte imbalance, disorientation, even death if untreated

  7. How to Encourage an Individual to Drink Fluids: • Have water within reach, encourage intake • Use other fluids as well, such as shakes, fruit drinks, soups, puddings and gelatins. • Avoid caffeine and sugar in fluids, if possible, since caffeine and sugar are dehydrating to the body

  8. B. Menu Planning 1. Consumer Rights 2. Food Groups 3. Food Labels 4. Portions and Servings

  9. C. Food Safety 1. Foodborne Illness 2. Food Preparation 3. Storage

  10. D. Special Dietary Needs and Diets 1. General Guidelines 2. Low-fat/Low-sodium (salt) – a Heart Healthy Diet 3. Diabetic Diet 4. Modified Diet 5. Other Diets

  11. E. Menu and Shopping Tips • Weekly meal planning saves time and money for the facility. Planning menus with the client and the family gives the client control over food preferences and fosters independence

  12. F. Menu Planning Activity • Planning and preparing meals while considering the client’s limited finances, cultural preferences and decreasing appetite can be a challenge, but one that must be addressed each and every day. • Allowing family members and the client to have input in food selection make for a positive meal experience.

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