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Nutrition is the process of how the body takes in and utilizes food and other sources of nutrients. It is a fivepart process that includes intake, digestion, absorption, metabolism, and elimination. This chapter gives you an understanding of how a wellplanned diet can lead to optimal health and wellbeing for your patients.
CHAPTER 55 Nutrition and Health © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-2 Learning Outcomes 55.1 Relate daily energy requirements to the role of calories 55.2 Identify nutrients and their role in health 55.3 Implement a plan for a nutritious, wellbalanced diet and healthy lifestyle using the USDA's guidelines 55.4 Describe methods used to assess a patient’s nutritional status © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-3 Learning Outcomes 55.5 Explain reasons why a diet may be modified 55.6 Identify types of patients who require special diets and the modifications required for each 55.7 Describe the warning signs, symptoms, and treatment for eating disorders 55.8 Educate patients about nutritional requirements © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-4 Introduction • Nutrition – Utilization of food and nutrients – Five-part process • Medical assistant should understand relationship between nutrition and health • Intake • Digestion • Absorption • Metabolism • Elimination © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-5 Daily Energy Requirements • The body requires nutrients – To provide energy – To build, repair, and maintain body tissues – To regulate body processes © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-6 Metabolism • Build, maintain and supply energy • Phases – Anabolism ~ builds tissues – Catabolism ~ forms energy • Requires nutrients © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-7 Calories • Kilocalorie (calorie) – Measurement of energy • Produced by food • Expended – Excess calories stored as fat – Monitor food intake ~ calories/day – Calories burned during physical activity © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-8 Apply Your Knowledge What is the difference between anabolism and catabolism? ANSWER: Anabolism converts nutrients into complex substances needed to build body tissues Catabolism converts complex substances into simpler forms and converts them into energy © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-9 Nutrients • Needed for – Energy – Growth – Repair – Basic processes • Contain calories – Proteins – Carbohydrates – Fats • Nutrients are provided by – Proteins – Carbohydrates – Fiber – Lipids – Vitamins – Minerals – Water © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-10 Proteins (cont.) • Functions – Building and repairing cells and tissues – Maintaining water balance – Antibody production and disease resistance – Maintaining body heat • 10% to 35% of total caloric intake daily © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-45 Eating Disorders • Extremely harmful eating behavior • Anorexia nervosa – Self-starvation – Treatment • Restore normal nutrition • Psychotherapy • Education of nutrition concepts © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-46 Eating Disorders (cont.) • Bulimia – Binge eating followed by purging – Usually easier to treat than anorexia – Goals of treatment • Establish a healthy weight • Establish good eating patterns • Resolve psychosocial triggers © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-47 Eating Disorders (cont.) • Getting help – Rate of recovery poor – Disorders can become chronic • Remission and relapse • May be fatal – Be alert for patient eating or activity patterns during interviews © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-48 Apply Your Knowledge A young female patient arrives at the clinic showing a 15 pound weight loss in the last two months Her weight is 10 pounds under the average weight for her height She states she “feels fat.” What should you do? ANSWER: Document the weight loss and report it to the physician She may be suffering from an eating disorder © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-49 Patient Education • Reinforce nutrition instructions • Teach patient – Role nutrition plays in preventing illnesses – How to read food package labels • Refer questions to dietitian about – Meal patterns – Food selections © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-50 Patient Education (cont.) • Factors to consider – Anything that affects food choices and behaviors – Patient age and family circumstances – Diseases and disorders – Patient’s psychological condition • Patient must understand the reasons for the diet © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-51 Patient Education (cont.) • Guidelines – Teach patient as an individual – Teach a small amount at a time – Keep explanations at patient’s level of understanding – Let patient be an active learner – Provide a written diet plan – Suggest support groups © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-52 Patient Education (cont.) • Cultural considerations – Influence • Food purchases • Like and dislikes • Meal timing and frequency • Attitude toward supplements • Snacking – Adjust diet and recipes accordingly © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-53 Apply Your Knowledge What you need to consider when teaching patients about nutrition? ANSWER: You need to consider patient likes and dislikes, age and family circumstances, diseases and disorders, and the patient’s psychological condition In addition, you need to incorporate cultural considerations into nutritional education Excellent! © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-54 In Summary 55.1 The body uses food for three major purposes: to provide energy; to build, repair, and maintain body tissues; and to regulate body processes Calories provide energy for the body Calories are measured in the foods we eat We also can estimate the amount of calories used by the body during activity 53.2 The body needs a variety of nutrients for energy, growth, repair, and basic processes Several food components provide nutrients These are proteins, carbohydrates, fiber, lipids, vitamins, minerals, and water © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-55 In Summary (cont.) 53.3 Dietary guidelines suggest the types and quantities of food that people should eat each day They also may contain the recommendations about which types of foods to limit and which types of foods to increase MyPlate provides recommendations for eating a variety of nutrients and maintaining physical activity Using MyPlate recommendations promotes a wellbalanced diet and healthy lifestyle 53.4 Calipers are used to perform a skinfold test that determines the percentage of body fat BMI is the body mass index Both measurements, along with other factors, maybe used to assess a patient's nutritional status © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-56 In Summary (cont.) 55.5 Dietary modifications may be used alone or in combination with other therapies to prevent or treat illness 55.6 Patients with allergies, anemia, cancer, diabetes, advancing age, heart disease, hypertension, lactose sensitivity, and obesity need special diets In addition pediatric, pregnant, lactating, and debilitated patients as well as those undergoing drug therapy need modifications to their diet © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-57 In Summary (cont.) 55.7 You should now the signs and symptoms of eating disorders in order to evaluate for these disorders during the patient interview Some of the more common signs and symptoms for each include • anorexia nervosa – unexplained weight loss, selfstarvation, and fear of weight gain • bulimia – eating large quantities of food in a short period of time, going to the bathroom immediately after eating, and using laxatives to excess • binge eating – eating large quantities of food, not followed by purging, and weight gain © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-58 In Summary (cont.) 55.8 Patients need to be educated about special diets and how to implement dietary changes as instructed by physicians and dietitians Knowledge of basic nutritional principles and current nutritional findings are necessary Documentation is required to help ensure payment by managed care and other health insurance companies © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part 55-59 End of Chapter 55 He that eats till he is sick must fast till he is well. ~English Proverb © 2014 by McGraw-Hill Education This is proprietary material solely for authorized instructor use Not authorized for sale or distribution in any manner This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part ... in whole or part 55- 4 Introduction • Nutrition – Utilization of food and nutrients – Five-part process • Medical assistant should understand relationship between nutrition and health • Intake.. .55- 2 Learning Outcomes 55. 1 Relate daily energy requirements to the role of calories 55. 2 Identify nutrients and their role in health 55. 3 Implement a plan for a nutritious,... whole or part 55- 3 Learning Outcomes 55. 5 Explain reasons why a diet may be modified 55. 6 Identify types of patients who require special diets and the modifications required for each 55. 7 Describe