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No notes for slide. Nutrition and Diet Theraphy 1. Diet affects energy, well being and many disease states. There is a connection between lifetime nutritional habits and the risks of many chronic diseases such as cardio vascular diseases, diabetes, cancer. A well balanced diet can prevent such conditions and improve energy levels and over all health and wellness.

Basic Nutrition Science Part 2, Processed vs. Whole Foods Why?

A catalyst speeds up or slows down chemical reactions without itself undergoing change. One calorie represents the amount of heat required to raise one liter of water one degree Celsius. Food is partly broken down by the process of chewing and by the chemical action of salivary amylase these enzymes are produced by the salivary glands and break down starches into smaller molecules. The esophagus is a long tube that runs from the mouth to the stomach.

It uses rhythmic, wave-like muscle movements called peristalsis to force food from the throat into the stomach. Food in the stomach that is partly digested and mixed with stomach acids is called chyme. Bile produced in the liver and stored in the gall bladder , pancreatic enzymes, and other digestive enzymes produced by the inner wall of the small intestine help in the breakdown of food. In the large intestine, some of the water and electrolytes chemicals like sodium are removed from the food.

Amylase — carbohydrate splitters 2. Lipase — fat splitters 3. Crude fibers — skin and seed of fruit 2. Preparation and cooking 3. Disease — intestinal cancer, diarrhea 4. Surgery — gastrectomy 5. Parasitism 6. Presence of interfering substance 6. Nutrition Classification 1 According to function 2 According to chemical nature 3 According to essentiality 4 According concentration Classification of Nutrients 1 According to function: - Function as energy giving, body building, body regulating. Body-building foods - foods that supply good quality proteins, some vitamins and minerals. Energy foods - mostly of rice and other cereals, starches, sugars and fats contribute the bulk of Calories.

Regulating foods - composed of fruits and vegetables that provide vitamins and minerals, particularly ascorbic acid and pro vitamin A. Dietary Guidelines strategies to promote appropriate diets and related health practices to achieve the goal of improving the nutritional condition. Eat a variety of foods everyday. Breast-feed infants exclusively from birth to months and then, give appropriate foods while continuing breast-feeding. Consume fish, lean meat, poultry or dried beans. Eat more vegetables, fruits and root crops. Consume milk, milk products and other calcium-rich foods such as small Fish and dark green leafy vegetables everyday.

Use iodized salt, but avoid excessive intake of salty foods. Eat clean and safe food. For a healthy lifestyle and good nutrition, exercise regularly, do not smoke and avoid drinking alcoholic beverages. A tool for assessing a dietary intake of the population group.

This emphasize the amount of foods or diet. Food Exchange List - A classification or grouping of common foods in terms of equivalent amounts of Carbohydrates, Protein, Fat and Calories - The word exchange refers to the fact that each item on a particular list in the portion listed may be interchanged with any other food item on the same list. An exchange can be explained as a substitution, choice, or serving. Foods low in calories and high in nutrients are nutrient dense, while foods high in calories and low in nutrients are nutrient poor. Carbohydrates 2.

Protein - Primary means of communication between the producer or manufacturer and the consumer. Nutrient Declaration — a standardized statement or listing of the nutrient content of food. Nutrition Claim — representation which states or implies that a food has some particular nutritional proponents. Found in honey, fruits and vegetables.

Galactose is a result when the lactose breakdown. Made up of 2 monosaccharide. They supply energy for longer period of time. Examples: rice, wheat, corn, carrots and potatoes. Starches are not water-soluble and require digestive enzymes called amylases to break them apart. They lower the blood glucose level of people with diabetes. Functions of Carbohydrates: 1 Main source of energy for the body. Absorb water to give bulk to the intestines. Bananas, dried fruits. Overweight 2.

Diabetes 3. Tooth Decay 4. Depressed appetite 5. Fermentation causing gas formation 6. Sources: Vegetable oil, peanut, soybean, corn, olive oil, canola oil 3 Polyunsaturated Fats — Lower levels of total cholesterol. Classes: 1 Omega 3 - have a positive effect on reducing mortality from cardiovascular disease. Cholesterol Cholesterol is a major component of all cell membranes. It is required for synthesis of sex hormones, bile acids, and vitamin D. It is also a precursor of the steroid hormones.

William's Basic Nutrition And Diet Therapy

Vocabularies: Lipid — Any of a group of organic compounds, including the fats, oils, waxes, sterols, and triglycerides, that are insoluble in water but soluble in nonpolar organic solvents, are oily to the touch. Fat - Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups. Oil — is liquid at room temperature soluble in various organic solvents such as ether but not in water Cholesterol — is a form of fat in animal origin that is a factor in the development of heart disease.

Thus raise the level of blood cholesterol. Hydrogenated fats — unsaturated oil undergone hydrogenation to make them more solid and less resistant to heat. Low Density Lipoprotein LDL - A complex of lipids and proteins, with greater amounts of lipid than protein, that transports cholesterol in the blood. High levels are associated with an increased risk of atherosclerosis and coronary heart disease. High Density Lipoprotein HDL - A complex of lipids and proteins in approximately equal amounts that functions as a transporter of cholesterol in the blood. High levels are associated with a decreased risk of atherosclerosis and coronary heart disease.

Spreads — mayonnaise, margarine, butter 2. Package foods — cake mixes, biscuits 3. Soups — noodle soups 4.

Basic Nutrition (Nutrition and Diet Therapy) (Nursing) Part 1

Fast foods — Mcdonalds, Kentucky Fried Chicken 5. Frozen foods — frozen pies, pizza, breaded fish sticks, breaded chicken 6. Baked goods — cupcakes 7.

Donuts 9. Cream Filled cookies They perform many important functions such as: building cells, protecting the body from viruses or bacteria, repairing damaged tissue and carrying oxygen throughout the body There are 20 different amino acids. Amino acids are linked together to form peptides, which are small chains of amino acids.

Williams' Basic Nutrition & Diet Therapy -

The peptides are then linked together to form larger proteins. There are thousands of different proteins that carry out a large number of jobs in the human body. Even though so many different proteins are at work in your body, you don't have to worry about consuming each individual protein from the foods you eat. Your body will make those proteins. All you need to do is to make sure your body has a healthy supply of all 20 of the different amino acid "building blocks.

That leaves eight amino acids that you must get from your diet. Sources : Plant grains, legumes, seeds and nuts Functions of Proteins 1 Used in repairing worn out body tissue 2 Source of heat and energy 3 Contribute to numerous essential body secretions mucus, milk, sperm cells 4 Keeping fluids and pH balanced in the body 5 Play a large role in the resistance of the body to diseases 6 Contributing to enzyme activity that promotes chemical reactions in the body 7 Signaling cells what to do and when to do it Meat — beef, pork, lamb 2. Poultry — chicken, turkey, duck 3.

Fish 4.