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1. Nutrition Food people eat and how their bodies use it
2. Nutrition Science Scientific knowledge of food requirements for maintenance, growth, activity,
reproduction, lactation
3. dietetics Health profession that applies nutrition science to promote health and treat
disease
4. Registered Dietitian Nutrition authority on the health care team
5. Health More than just absence of disease
meeting basic needs
recognizes individual as whole
considers internal & external environments
6. Wellness seeks full development of potential
7. National Health Continue focus on wellness
Goals Emphasize lifestyle and personal choice
Healthy people 2020
8. preventive ap- identify and minimize risk factors
proach
9. traditional ap- attempts change when symptoms of illness or disease appear
proach
10. 6 essential nutrients carbohydrates, proteins, fats, vitamins, minerals, water
11. Health care Assessing patient's nutritional status
plan-balanced diet identifying nutrition needs
12. 6 Signs of good nu- Well-developed body
trition ideal weight for height & body composition
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Good muscle development
Smooth and clear skin
Clear and bright eyes
Glossy hair
13. 3 basic functions of Provide energy
food Build tissue
Regulate metabolic processes
14. Energy Sources carbs, fats, proteins
15. Carbohydrates primary source of energy
Maintain body's backup store of quick energy as glycogen
Should provide 45-65% of total kilocalories
16. Fats Animal & plant sources
Secondary (storage) form of heat & energy
Should provide no more than 20-35% of total kilocalories
17. Proteins Primary function is tissue building
Should provide 10-35% of total kilocalories
Source of energy when supply from carbs & fats is insufficient
18. Tissue Building Proteins, vitamins&mineral, iron, & fatty acids
19. Protiens (Tissue substances that help build and maintain body cells and tissues
Building) amino acids
20. Vitamins and Miner- Vitamin C for tissue building
als (Tissue Building) Calcium & phosphorus for building & maintaining bone
21. Iron (Tissue build- essential part of hemoglobin in the blood
ing)
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22. Fatty acids (tissue build central fat substance of cell walls
building)
23. Regulation and con- Vitamins, minerals, water, and fiber
trol
24. Vitamins Functions as coenzyme factors
components of cell enzymes in governing a chemical reaction during cell
metabolism
25. Minerals Also serve as coenzyme factors
26. Water essential base for all metabolic processes
27. fiber regulates passage of food material through GI tract
28. Nutritional States Optimal nutrition, Malnutrition, Undernutrition, Overnutrition
29. Optimal Nutrition a varied and balanced diet
30. Malnutrition Improper or insufficient diet (undernutrition&overnutrition)
Increase risk for illness
Limits work capacity, immune system, and mental activity
31. Undernutrition Nutrition reserves are depleted
Insufficient intake to meet daily needs or added stress
Affects vulnerable
Can occur in hospitals
32. Overnutrition excess energy or nutrients
Produces harmful gross body weight
Excessive amounts of nutrient supplements over time
33. Nutrition Standards Dietary Reference Intakes (DRIs)
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1. Nutrition Food people eat and how their bodies use it
2. Nutrition Science Scientific knowledge of food requirements for maintenance, growth, activity,
reproduction, lactation
3. dietetics Health profession that applies nutrition science to promote health and treat
disease
4. Registered Dietitian Nutrition authority on the health care team
5. Health More than just absence of disease
meeting basic needs
recognizes individual as whole
considers internal & external environments
6. Wellness seeks full development of potential
7. National Health Continue focus on wellness
Goals Emphasize lifestyle and personal choice
Healthy people 2020
8. preventive ap- identify and minimize risk factors
proach
9. traditional ap- attempts change when symptoms of illness or disease appear
proach
10. 6 essential nutrients carbohydrates, proteins, fats, vitamins, minerals, water
11. Health care Assessing patient's nutritional status
plan-balanced diet identifying nutrition needs
12. 6 Signs of good nu- Well-developed body
trition ideal weight for height & body composition
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LPN Nutrition & Diet Therapy
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Good muscle development
Smooth and clear skin
Clear and bright eyes
Glossy hair
13. 3 basic functions of Provide energy
food Build tissue
Regulate metabolic processes
14. Energy Sources carbs, fats, proteins
15. Carbohydrates primary source of energy
Maintain body's backup store of quick energy as glycogen
Should provide 45-65% of total kilocalories
16. Fats Animal & plant sources
Secondary (storage) form of heat & energy
Should provide no more than 20-35% of total kilocalories
17. Proteins Primary function is tissue building
Should provide 10-35% of total kilocalories
Source of energy when supply from carbs & fats is insufficient
18. Tissue Building Proteins, vitamins&mineral, iron, & fatty acids
19. Protiens (Tissue substances that help build and maintain body cells and tissues
Building) amino acids
20. Vitamins and Miner- Vitamin C for tissue building
als (Tissue Building) Calcium & phosphorus for building & maintaining bone
21. Iron (Tissue build- essential part of hemoglobin in the blood
ing)
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22. Fatty acids (tissue build central fat substance of cell walls
building)
23. Regulation and con- Vitamins, minerals, water, and fiber
trol
24. Vitamins Functions as coenzyme factors
components of cell enzymes in governing a chemical reaction during cell
metabolism
25. Minerals Also serve as coenzyme factors
26. Water essential base for all metabolic processes
27. fiber regulates passage of food material through GI tract
28. Nutritional States Optimal nutrition, Malnutrition, Undernutrition, Overnutrition
29. Optimal Nutrition a varied and balanced diet
30. Malnutrition Improper or insufficient diet (undernutrition&overnutrition)
Increase risk for illness
Limits work capacity, immune system, and mental activity
31. Undernutrition Nutrition reserves are depleted
Insufficient intake to meet daily needs or added stress
Affects vulnerable
Can occur in hospitals
32. Overnutrition excess energy or nutrients
Produces harmful gross body weight
Excessive amounts of nutrient supplements over time
33. Nutrition Standards Dietary Reference Intakes (DRIs)
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