Health Care > EXAM > NR228: Nutrition class notes (All)
Health-is a state of complete physical, mental, and social well-being, emotional, spiritually, socially. Nut Formal Education-School Non-formal Education-American Heart Association or comm... unity wellness programs Informal Education- occurs through daily activities When a nurse chats with a patient regarding diet modification Carbs= fuel—Simple (sugar) Complex (starch, fiber-provides no Kcals, no energy Dietary Reference Intakes (DRI)- How much experts recommend you eat of something, the goal to help prevent the chronic development of illness. Estimated Average Requirement (EAR) Recommended Dietary Allowance (RDA) Adequate Intake (AI) Tolerable Upper Intake Level (UL)-how much of a nutrient you can have before you have negative effect. Acceptable Macronutrient Distribution Ranges (AMDRs)- counting macros (proteins, carbs) Fats 20-35%, Carbs 45-65%, Proteins 10-35%. Kilocalorie know the table below Males 2 drinks per is mod, 1 Food labels -1st thing to do is to read the serving size. o Free- Contains insignificant amount of fat (<0.5 grams) o Reduced- 25% less calories o Light/Lite- 1/3 fewer calories, or 50% less fat o Organic vs Non-Organic-meat has to be no antibodies, no GMO, no synthesis fert., no pest control. chooseMyplate.gov Requires 50% of grains should have whole grains. Vegs 2 ½ cups/ per day Fruit 2 cups/ day Dairy= skim/low fat Plant base diet is recommended Best form of food is Fresh/ Raw vegs, then frozen, then canned foods. Exchange List Created by the American Diabetes and the American Dietetic Association Foods are divided into carbs, meats/meat subs, and fats. Serving size provides similar amount of carbs, protein, fat, and kcal. Most effective way to evaluation a Pt’s diet is a FOOD JOURNAL. Carbs: Carbs are made up of: organic compounds of carbon, hydrogen, and oxygen make up simple carbs Simple: Monosaccharides (glucose, fructose) pass thought the GI easily. Simple: Disaccharides [Sucrose (fructose + glucose)] Table sugar Complex: Polysaccharides Many units of monosaccharides held together by a chemical bond Starch and fiber Lactose “milk Sugar” (glut galactose) Maltose (glu + glu) + fermentation = alcohol gluconeogenesis-turning glycogen into glucose Glycogenosis-turning glucose into glycogen Primary job of Carb metabolism- Maintaining blood glucose (BG) levels Blood glucose levels can be maintained by metabolizing Carbs- easily broken down, and easily converted into glucose Lipids – Gluconeogenesis (ketosis)-turning fat into glucose, byproduct of ketones. Proteins- gluconeogenesis-turning glycogen into glucose, byproduct is ammonia, excess is turned into fat BG levels are maintained through: Carb metabolism Fat metabolism Ketones à Metabolic Acidosis Stored Carbs Glycogenosis-turning glucose into glycogen Nature Sources in the food supply Sugar cane and sugar beets Honey, dextrose, and molasses Other sources, such as corn syrup and high-fructose corn syrup (HFCS) Sugar alcohols slower absorption effects: Provide 2-3 kcals of energy Occur naturally in fruits and berries Sorbitol, Mannitol, and Xylitol Alternative sweeteners (artificial sweeteners) have no nutrient value: Aspartame- found in diet sodas, 160-220% sweeter than sucrose. Phenylketonuria PKU Pt are not to eat this. Cannot process/ absorb Phenylalanine Saccharin- Sweet N Low. 300x sweeter sucrose. Hx link to bladder cancer. Sucralose- Splenda. 600x sweeter sucrose. Poorly absorb be the body and excrete in the urine. Stevia- Stevia- 200 x sweeter sucrose. Fiber 25-38 g/day Most Americans adults average 16 g/day Most Americans eat high protein & high fat diets & drink high sugared beverages Americans consume high amounts of refined grains Race/ethnicity Mexican-Americans: fiber consumption is the highest African Americans: fiber consumption is the lowest Fiber cannot be broken down by digestive juices Fiber adds no nutritional value Fiber creates bulk and eases the work of the GI muscles that regulate food movement GI flora uses fiber as a medium for microbial fermentation for vitamin synthesis & formation short-chain fatty acids (SCFAs) vitamin k, biotin, B12, folate, thiamin SCFAs: used by the colon mucosa for energy (maintains the health of the colon epithelial cells) & increase fecal matter bulk Soluble Fiber: dissolves in fluids Thickens substances Pectin, mucilage, psyllium seed husk, guar gum, Insoluble Fiber: does not dissolve in fluids Cellulose, hemicellulose Foods are classified by type of fiber Less soluble: whole wheat, bran, fruits and mature veggies More soluble: oats, legumes, barley, apples, carrots Some are known to reduce cholesterol (oats, barley bran) Refined Grains We lose -Bran- has cellulose (Fiber, Mg, Riboflavin, Thiamin, niacin -Germ- Protein, Zinc we keep endosperm- starch (energy) Protein, low niacin, thiamin, B6 Energy Food Sources: grains, legumes, & starchy root vegetables Fiber: fruits, vegetables, & whole grains Low in glycemic index [Show More]
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