Unit 6 Nutrition and Hydration

1. Unit 6Nutrition and Hydration Nurse Aide I Course DHSR Approved Curriculum-Unit 6

2. Nutrition and HydrationIntroduction This unit introduces the nurse aide to the basic principles of nutrition and emphasizes the functions of the major nutrients required for health. DHSR Approved Curriculum-Unit 6

3. Nutrition and HydrationIntroduction(continued) This unit covers the Food Guide Pyramid, the use of therapeutic diets, adaptive devices, alternative methods of feeding, providing water and nourishments, the procedure for feeding a resident, and the effects of good nutrition and poor nutrition. DHSR Approved Curriculum-Unit 6

4. Nutrition and HydrationIntroduction(continued) Knowledge of nutrition will enable the nurse aide to recognize the important relationship between food and good health. DHSR Approved Curriculum-Unit 6

5. Principles of Nutrition Principles of Nutrition DHSR Approved Curriculum-Unit 6

6. Objectives 6.0 Identify the general principles of basic nutrition. 6.1 Identify factors that influence dietary practices. DHSR Approved Curriculum-Unit 6

7. Good Nutrition • Promotes physical and mental health • Provides increased resistance to illness • Produces added energy and vitality DHSR Approved Curriculum-Unit 6

8. Good Nutrition(continued) • Aids in healing process • Assists one to feel and sleep better DHSR Approved Curriculum-Unit 6

9. Functions of Food • Provides energy • Growth and repair of tissue • Maintenance and regulation of body processes DHSR Approved Curriculum-Unit 6

10. Factors Influencing Dietary Practices • Personal preference • Appetite • Finance • Illness • Culture DHSR Approved Curriculum-Unit 6

11. Objective 6.1.1 Review cultural variations in diet. DHSR Approved Curriculum-Unit 6

12. Culture and Dietary Practices • The diets of Chinese, Japanese, Koreans and people from Far East include rice and tea • The diets of Spanish-speaking people include spicy dishes containing rice, beans and corn DHSR Approved Curriculum-Unit 6

13. Culture and Dietary Practices(continued) • The Italian diet includes spaghetti, lasagna, and other pastas • Scandinavians have a lot of fish in their diets DHSR Approved Curriculum-Unit 6

14. Culture and Dietary Practices(continued) • Americans eat a lot of meat, fast foods, and processed foods • Use of sauce and spices are culturally related DHSR Approved Curriculum-Unit 6

15. Culture and Food Preparation Frying Baking Smoking Roasting Fresh/raw DHSR Approved Curriculum-Unit 6

16. Objective 6.1.2 List seven examples of foods avoided by some religious denominations. DHSR Approved Curriculum-Unit 6

17. Days of fasting when all or certain foods are avoided. Christian Science - avoid coffee/tea and alcohol Roman Catholic - avoid food one hour before communion, observe special fast days Religion and Dietary Practices DHSR Approved Curriculum-Unit 6

18. Religion and Dietary Practices(continued) • Muslim/Moslem - avoid alcohol, pork products • 7th Day Adventist - avoid coffee/tea, alcohol, pork and some meats, caffeine DHSR Approved Curriculum-Unit 6

19. Religion and Dietary Practices(continued) • Baptists – some avoid coffee, tea and alcohol • Greek Orthodox - fast days, but usually “forgiven” when ill DHSR Approved Curriculum-Unit 6

20. Religion and Dietary Practices(continued) • Conservative Jewish faith • Prohibits shellfish, non-kosher meats such as pork • Requires special utensils for food preparation DHSR Approved Curriculum-Unit 6

21. Religion and Dietary Practices(continued) • Conservative Jewish faith • Forbids cooking on Sabbath • Forbids eating of leavened bread during Passover DHSR Approved Curriculum-Unit 6

22. Religion and Dietary Practices(continued) • Conservative Jewish faith • Forbids serving milk and milk products with meat • Strict rules regarding sequence in which milk products and meat may be consumed DHSR Approved Curriculum-Unit 6

23. Objective 6.1.3 Review the major classification of nutrients and their function in the body. DHSR Approved Curriculum-Unit 6

24. Nutrients • Nutrients are essential • Four classifications of nutrients • Fats - provide energy, help body use certain vitamins, conserve body heat and protect organs from injury • Proteins – build and repair tissue DHSR Approved Curriculum-Unit 6

25. Nutrients(continued) • Four classifications of nutrients (continued) • Carbohydrates - provide energy and fiber that help in bowel elimination • Vitamins and minerals - ingested through food and are necessary for carrying out and maintaining specific body functions DHSR Approved Curriculum-Unit 6

26. Nutrients(continued) • Fats, proteins and carbohydrates measured in calories DHSR Approved Curriculum-Unit 6

27. Nutrients(continued) • Water - solvent for nutrients and metabolic waste products • Found in all body tissue • Essential for digestion of food • Makes up most of blood plasma • 6 to 8 glasses necessary per day • Has no caloric value DHSR Approved Curriculum-Unit 6

28. Objective 6.1.4 Describe six factors that influence caloric needs. DHSR Approved Curriculum-Unit 6

29. Factors That Influence Caloric Need • Age • Sex • Size and activity level • Climate • State of health • Amount of sleep obtained DHSR Approved Curriculum-Unit 6

30. Objective 6.1.5 Cite nine age-related changes/factors that affect the resident’s nutritional status. DHSR Approved Curriculum-Unit 6

31. Age Related Changes/Factors Affecting Nutrition • Need for fewer calories • Vitamin and mineral requirements change • Drugs that affect how nutrients are absorbed and used • Teeth/dentures affect ability to chew food DHSR Approved Curriculum-Unit 6

32. Age Related Changes/Factors Affecting Nutrition(continued) • Diminished sense of taste and smell • Assistance required with eating • Decreased saliva and gastric juices production • Discomfort caused by constipation • Decreased appetite and thirst DHSR Approved Curriculum-Unit 6

33. Objective 6.1.6 Recognize the signs of good nutrition. DHSR Approved Curriculum-Unit 6

34. Signs Of Good Nutrition • Healthy, shiny looking hair • Clean skin and bright eyes • A well-developed, healthy body • An alert facial expression • An even, pleasant disposition DHSR Approved Curriculum-Unit 6

35. Signs Of Good Nutrition(continued) • Restful sleep patterns • Healthy appetite • Regular elimination habits • Appropriate body weight DHSR Approved Curriculum-Unit 6

36. Objective 6.1.7 Identify seven results of poor nutrition. DHSR Approved Curriculum-Unit 6

37. Results of Poor Nutrition • Hair and eyes appear dull • Irregular bowel habits • Weight changes • Osteoporosis and other diseases DHSR Approved Curriculum-Unit 6

38. Results of Poor Nutrition(continued) • Lack of interest - mental slowdown • Skin color and appearance poor DHSR Approved Curriculum-Unit 6

39. Anemia leading to: tired feeling shortness of breath increased pulse problems with digestion pale skin poor sleep patterns headaches Results of Poor Nutrition(continued) DHSR Approved Curriculum-Unit 6

40. Principles of Nutrition Six Basic Food Groups And The Food Guide Pyramid DHSR Approved Curriculum-Unit 6

41. Objective 6.2 Discuss the six basic food groups from the Food Guide Pyramid that contribute to balanced nutrition. DHSR Approved Curriculum-Unit 6

42. Dietary Guide For Americans • Guidelines are the foundation of the Food Guide Pyramid and include nine key recommendations. • Key recommendation #1: Consume nutrient-dense foods and beverages within calories needed for age, sex and activity level. DHSR Approved Curriculum-Unit 6

43. Dietary Guide For Americans • Key recommendation #2: To maintain health body weight, balance calories consumed with calories expended. • Key recommendation #3: Engage regularly in a variety of physical activities and reduce sedentary activities. DHSR Approved Curriculum-Unit 6

44. Dietary Guide For Americans • Key recommendation #4: Encourage the following: • Choose variety of fruits and vegetables daily. • Half of daily grains should come from whole grains. • Consume 3 cups fat-free or low fat milk or equivalent milk products daily. DHSR Approved Curriculum-Unit 6

45. Dietary Guide For Americans • Key recommendation #5: Consume foods and beverages that are low in saturated fats, trans fats and cholesterol. • Key recommendation #6: For carbohydrates: Choose fiber-rich foods, vegetables and grains often. Reduce intake of sugar- and starch-containing foods.  DHSR Approved Curriculum-Unit 6

46. Dietary Guide For Americans • Key recommendation #7: Consume less than a teaspoon of salt per day. • Key recommendation #8: Consume alcoholic beverages in moderation if alcohol intake is permitted. • Key recommendation #9: Prepare foods in a safe manner to avoid microbial foodborne illness. DHSR Approved Curriculum-Unit 6

47. Meat & Beans GRAINS Vegetables Milk Fruits OILS Six Basic Food Groups From the Food Pyramid Guide DHSR Approved Curriculum-Unit 6

48. Food Pyramid GuideGrain Group(breads, cereal, rice, pasta) • Provides • carbohydrates • minerals • fiber DHSR Approved Curriculum-Unit 6

49. Food Pyramid GuideGrain Group(breads, cereal, rice, pasta)(continued) • 1 ounce equivalent is about 1 slice of bread, about 1 cup of breakfast cereal or ½ cup cooked rice, cereal or pasta. DHSR Approved Curriculum-Unit 6

50. Food Pyramid GuideGrain Group(breads, cereal, rice, pasta)(continued) • Daily: • 6 ounce equivalents for males over 60 • 5 ounce equivalents for females over 60  DHSR Approved Curriculum-Unit 6