Nutrients A
In this course we will look at nutrients which are essential for human health, their functions and where they can be obtained from:
Carbohydrates
Carbohydrates
Protein
Protein
Food sources: meat, poultry, fish, eggs, cheese, milk, peas, nuts. For: growth and strength, cell repair, builds bones and body tissue.
Fats
Fats
Food sources: butter, margarine, oil, ice cream, dressings, meat, nuts, mayonnaise. For: energy, protection of body organs, nerves, cells.
Nutrients B
Vitamins
Vitamins
Food sources: fruit and vegetables, milk, liver, cereals, bread. For: growth, healing, resistance to sickness, healthy skin, eyes, teeth, gums, hair and bones.
Minerals
Minerals
Food sources: milk, cheese, yogurt, green leafy vegetables, meat, eggs, bread, cereals. For: bones, teeth, blood, nerves, muscles.
Fiber
Fiber
Food sources: raw fruit and vegetables, whole grain cereals. For: digestion, getting rid of waste.
Hydration and Dehydration
An adequate amount of daily water intake is by far the most important of all the dietary requirements for the body and is essential to life and hydration. Water is important because it prevents dehydration, reduces stress on the kidneys, and helps maintain regular bowel functions. A person may live for several weeks without food, but can only survive for a few days without water. That is because our bodies are 55% to 75% water, and we lose about 10 cups of water each day through sweating, going to the bathroom, and breathing. Clients may require more water depending on their conditions. Increased fluid intake is required for people who: - Experience heavy sweating/perspiration. - Use tranquilizers, seizure medications, or some behavioral health medications. - Experience heavy drooling. - Experience urinary tract infections (kidney and bladder).
Care workers must be fully aware of the signs and symptoms of dehydration in order to ensure that their clients are sufficiently hydrated. These are outlined below: - Dry skin, especially around mouth/lips and mucous membranes. - Less skin flexibility/elasticity. - Dark, concentrated urine with decreased urination. - Less/absent sweating. Dehydration leads to electrolyte imbalance, disorientation and even death if untreated. Care workers may have to encourage their clients to drink water.
Diuretics
People who are on diuretics (water pills) often do not like to drink water. They feel it makes them have to go to the bathroom more frequently.
However, not drinking enough fluids will send a message to the brain to retain fluids. This makes the condition being treated even worse. Diuretics are often used to treat heart and circulation problems.
Water is an important source of hydration. 2 liters are recommended a day.
Menu Planning and Guidelines
General Guidelines for Menu Planning
- Note any food allergies a client has. Some food allergies can cause a severe allergic reaction, which can quickly lead to death.
- Note any special diet orders. Plan and prepare the meal according to the dietary restrictions.
- Make sure client uses good oral hygiene. Assist with oral care if needed. Poor dental hygiene can lead to inflammation of the gums and sensitive teeth, causing pain and difficulty with chewing. It also can decrease the person’s appetite.
- Make sure dental appliances such as dentures fit and are used properly.
Menu Planning
Standard client rights dictate that each client has the choice of which foods to eat and the choice of what times that those foods will be eaten.
However, what happens if the client wants to eat something that is not on their prescribed diet?
The carer should try to come to an agreement with the client in order to follow the diet. For example, if the client is diabetic and is demanding chocolate cake, maybe the client can have a small piece and freeze the rest. There are guidelines that should be taken into account when planning a menu for a client.
Cultural and Religious Factors
As a carer worker, you must be aware of the range of cultural and religious issues that can influence the foods that your clients may eat or avoid. Most people may be aware that people of the Muslim faith do not eat pork, however there are many other aspects that carers must be aware of: - In many Asian cultures, rice must be included with all meals or it is not seen as a meal. - Many people of the Hindu faith will not eat beef. - Many people of the Jewish faith will only eat Kosher food. It's best to ask and not assume anything about what someone wants to eat.
Food and Diet
It is important that carers ensure that their clients are receiving all food groups in their diet. All five food groups are outlined here:
Food Groups A
Breads & Cereals
Breads and cereals are a good source of fiber, vitamins, and minerals. Whole grain products such as whole wheat bread, oatmeal and brown rice are good choices. Look for dry breakfast cereals that are low in sugar.
Fruit & Vegetables
Fruits and vegetables are good sources of fiber and are generally low in fat. Dark leafy greens are rich in vitamins, minerals, and cancer-preventing chemicals. Citrus fruits/juices such as oranges, grapefruits, and tangerines are rich sources of vitamin C.
Food Groups B
Proteins
Proteins It is important that various forms of proteins such as: animal (beef, pork, poultry, fish, and eggs) and/or vegetable (beans, lentils, nuts, and seeds), are included in the diet daily.
When preparing animal protein for your client, look for lean meats and trim off the visible fat.
Dairy Products
Dairy products are good sources of calcium and protein. Unless being underweight is a concern, choose fat free milk and low-fat cheese. Be sure to limit fats and sweets to small amounts.
Nutritional Facts
Food Guide Pyramid
The food guide pyramid is an outline of what to eat each day based on dietary guidelines. No one food group is more important than another – you need them all for good nutrition and health.
Start with plenty of breads, cereals, rice, pasta, vegetables and fruit. Add 2-3 servings from the milk group and 2-3 servings from the meat group.
Go easy on fats, oils, sweets and other foods found at the top of the pyramid.
Food Labels
Most packaged food has a label. Regarding food labels, keep the following in mind: - Ingredients are listed from highest to lowest by volume or weight. - The number of calories in a serving and the calories from fat are also listed. - Vitamins are only listed if there is a significant amount in the food. - Total fat, cholesterol, sodium, total carbohydrate and dietary fiber are listed both by weight in grams and percentages of daily value. - Daily Values (DV) are based on a 2,000 calorie diet. - Older people need 1600 to 2000 calories, based on their activity levels (males require the higher number). The recommendations for the daily intake of fat, fat, cholesterol, and sodium are: • Total fat: less than 65 grams or 30% of caloric intake • Saturated fat: less than 20 grams • Cholesterol: less than 300 mg • Sodium: less than 2,400 mg TASK: See the comparison (FL IMAGES) of food labels for reduced fat milk (left) and non-fat milk (right).
Food Illness & Hygiene
Foodborne Illness
Foodborne illness is transmitted to people by food or beverages, sometimes called food poisoning. The very young and the very old are at increased risk for foodborne illness for different reasons:
- The immune system is not as efficient.
- Underlying conditions, such as diabetes, increase the risk for illness.
To reduce the risk of illness from bacteria in food, individuals who are at greatest risk are advised not to eat:
- Raw fin fish and shellfish, including oysters, clams, mussels, and scallops.
- Raw or unpasteurized milk or cheese, and soft cheese (Brie, Camembert).
- Raw or lightly cooked egg or egg products, including salad dressings, cookie or cake batter, sauces and beverages such as eggnog.
- Raw meat or poultry.
- Unpasteurized or untreated fruit or vegetable juice.
- Stomach acid decreases with aging.
