Nutritional Principles In Nursing Chapter 9 Terms: Food Selection and Food Safety GRADE A+ SOLUTIONS

Factors Influencing Food Choices Environmental Factors • Food availability • Food technology • Geography, agriculture, food distribution • Personal economics, income • Sanitation, housing • Season, climate • Storage and cooking facilities Social Factors • Advertising • Culture • Education, food and nutrition knowledge • Political and economic policies • Religion and social customs • Social class role, peer pressure • Social problems, poverty, alcoholism • Distance from food outlets (e.g., grocery stores, restaurants) Physiologic Factors • Allergy, food tolerance or intolerance • Physical disability • Health-disease status • Personal food acceptance • Energy or nutrient needs • Medical nutrition therapy Components of a Cultural Food Pattern All food patterns share several common characteristics, although they differ in the actual foods they contain. These common dietary components are as follows: • Core foods: core foods, usually complex carbohydrates, are eaten every day and provide the bulk of the energy intake. • Complementary foods: these are items added to improve palatability such as the vegetables or meat added to a rice or pasta meal. • Food flavors and preparation: how foods are prepared and seasoned is distinctive for every group and is as important as the foods themselves. • Frequency and timing of meals: the number of meals or snacks eaten each day, when they are eaten, and the foods they contain, define dietary intake within individuals and cultures. Maintaining core foods, familiar flavors, and meal sequence serves as a bridge to new meal patterns related to health or other considerations. Current Food Trends • Still cooking—cooking more meals at home • Appeal of Americana—promoting the diversity of American cooking • Foodie focused—learning more about foods from television food chefs • Getting real—eating more fresh foods, avoiding highly processed foods • New nutrients—paying attention to nutrients, interest in functional foods • Three squares—eating three meals a day, with or without snacks • Home rituals—packing your own snacks for work or events; entertaining at home Psychologic Influences People who enjoy a bountiful food supply think less about food because it is always available, whereas those with chronic hunger or food cravings think, talk, and dream about food. For most of us, concerns about food are associated with other needs. Maslow's classic hierarchy describes the five levels of human need, each building on the one before: 1. Basic physiologic needs: hunger and thirst 2. Need for safety: physical comfort, security, and protection 3. Need to belong: love, giving and receiving affection 4. Need for recognition: self-esteem, sense of self-worth, self-confidence, and capability 5. Need for self-actualization: self-fulfillment and creative growth Although these needs vary with time and circumstance, they help us understand the motivations and actions of others and develop our care plan accordingly. As summarized in Box 9-1, a complex set of physical, social, and psychologic factors influence what a person eats. Returning to Hands-On Food Following are some ways to begin developing skills for quick and healthy meals: • Obtain a family cookbook to help you get started: The Academy of Nutrition and Dietetics, American Heart Association, and American Diabetes Association offer cookbooks with quick and easy recipes that can be prepared in 30 min and support healthy eating for all ages. • Supplement take-out foods with healthy items prepared at home: Add a frozen vegetable or salad and oven-browned French fries (made with frozen potato strips) to the chicken or hamburgers purchased on the way home. • Try to make foods in advance to keep in your freezer for quick meals: Instead of making a meat loaf in a loaf pan, make individual meat loaves in a muffin pan. The muffin meat loaves cook in half the time of a regular meat loaf, and leftovers can be frozen individually to thaw and heat as needed. • Use cut-up chicken parts that cook quickly on the cooktop or in the oven: Look for recipes that use canned low-sodium chicken broth or low-sodium soups as ready-made sauces. • Look for skillet meals or casseroles that mix a protein food with pasta or vegetables: Consider skillet lasagna, tuna noodle casserole, macaroni and cheese, or chicken and broccoli; one-pot cooking also makes for quick cleanup; begin to substitute whole grain pasta for refined pasta. • Get familiar with legumes: Lentils and dried green peas can be added directly to a recipe without soaking; make a pot of lentil soup in the evening or on a weekend afternoon to take care of a dinner the next week. • If purchasing frozen entrees, look for those lower in sodium and check the price per ounce: For a quick dinner, supplement this purchase with a fresh or frozen vegetable or salad. • Get friendly with vegetables: When fresh vegetables are out of season and costly, or when time is short, frozen vegetables that are partially processed are a good option for adding color, texture, and nutrients to your meal; add some cut-up broccoli or carrots to traditional casseroles; avoid frozen vegetables with added sauces high in sodium and fat. Food-Related Activities of the U.S. Food and Drug Administration • Ensure that processed foods are free of pathogens and contaminants • Inspect food-processing facilities (other than meat and poultry plants) • Approve food additives • Monitor the content of infant formulas and medical foods • Oversee nutrition labeling • Check shipments of imported foods for purity • Approve drugs and supplements added to animal feeds Mercury Content of Fish Fish Lower in Mercury • Canned light tuna (albacore or white tuna is higher in mercury than light tuna) • Pollock CONTINUED.....