Upload
sheilla-valles-protacio
View
221
Download
0
Embed Size (px)
Citation preview
8/3/2019 Nutrition Lec
1/38
8/3/2019 Nutrition Lec
2/38
Over the course of history, different types
of food have serve as poisons, potions,
panaceas for health, potency, long lifeand love.
8/3/2019 Nutrition Lec
3/38
Hippocrates (father of medicine)
reflected his commitment to the
importance of diet in a statement fromthe Hippocratic Oath.
I will apply dietetic measures for the
benefit of the sick according to my ability
and judgement; I will keep them fromharm and injustice.
8/3/2019 Nutrition Lec
4/38
Cato, the elder- roman statesman Ate a large amount of cabbage in the belief it
had special healing properties.
Pliny the elder- roman scholar Ate the foot and snout of the hippopotamus to
enhance sexual potency.
8/3/2019 Nutrition Lec
5/38
Chinese physician of the 6th century BC-
prescribe a certain foods for clients to
stimulate the yin( female principles) andthe yang( male principle) to keep the
person healthy.
8/3/2019 Nutrition Lec
6/38
Food and diet are manipulated to: Enhance athletic performance
Carbohydrates are avoided to burn fat for
weight loss
Supplements are taken to replace the vitamins
and mineral missing from fad diets
Comfort foods
8/3/2019 Nutrition Lec
7/38
In our society is a: Social Centerpiece
Source of comfort Symbol of celebration
8/3/2019 Nutrition Lec
8/38
Decrease in lean body weight As a person ages, body fat increases while the
muscle and bone weight (or lean body weight)
decreases.
This leads to a decrease in energy expended
during rest, and hence the need for fewer
calories and more protein.
Loss skeletal muscle Lead to decrease strength and mobility leading
to falls and affecting metabolism
8/3/2019 Nutrition Lec
9/38
Functional impairments It often leads to malnutrition
Conditions that result in sob, pain, or limitedmobility affects individuals ability and
desire to eat.
8/3/2019 Nutrition Lec
10/38
Loss of taste and smell The elderly often complain of a decreased
ability to taste and enjoy food. Taste budsdecrease in number and size, affecting sweet
and salty tastes in particular.
About 40 percent of people 80 years or older
appear to have difficulty identifying commonsubstances by smell.
8/3/2019 Nutrition Lec
11/38
Oral Cavity Changes The majority of the elderly suffer bone loss and
disease in the tissues around the teeth, as they
grow older.
Older people hence tend to choose foods that
are easy to chew, leading to reduced
consumption of fresh fruits and vegetables
high in dietary fiber.
Some elderly people may wear ill fitting
dentures making chewing difficult.
8/3/2019 Nutrition Lec
12/38
8/3/2019 Nutrition Lec
13/38
Decrease in liver and kidney function
The size and function of the liver decreasessteadily with aging. The content ofglycogen and
vitamin C in the liver decreases, and its
ability to synthesize protein is diminished.
Alcohol becomes more toxic to the liver as its
ability to detoxify ethanol decreases.
The kidneys also decrease in size and function.The number of kidney nephrons decreases
and the membranes thickens, decreasing the
ability of various substances to pass through.
8/3/2019 Nutrition Lec
14/38
Thirst regulation Is often affected, making Dehydration a
prime risk among elders
x Isotonic dehydration- results from the loss of
sodium and water (GI illness)xHypertonic Dehydration- results when water
losses exceed sodium losses (fever, limited
fluid intake)\
xHypotonic dehydration- can occur withdiuretic use when sodium loss is higher than
water loss.
8/3/2019 Nutrition Lec
15/38
8/3/2019 Nutrition Lec
16/38
Poverty
Social Isolation
8/3/2019 Nutrition Lec
17/38
Nutritional Screening Is an Abbreviated assessment of nutritional risk
factors to determine which clients are in need of
a more comprehensive nutritional assessment
and nutritional interventions.
8/3/2019 Nutrition Lec
18/38
8/3/2019 Nutrition Lec
19/38
8/3/2019 Nutrition Lec
20/38
8/3/2019 Nutrition Lec
21/38
8/3/2019 Nutrition Lec
22/38
8/3/2019 Nutrition Lec
23/38
DISEASE
Any disease, illness or chronic condition
which causes you to change the way you
eat, or makes it hard for you to eat, puts
your nutritional health at risk.
EATING POORLY
Eating too little and eating too much both
lead to poor health. Eating the same
foods day after day or not eating fruit,
vegetables, and milk products daily will
also cause poor nutritional health.
8/3/2019 Nutrition Lec
24/38
TOOTH LOSS/MOUTH PAIN
A healthy mouth, teeth and gums are
needed to eat. Missing, loose or rottenteeth or dentures which dont fit well, or
cause mouth sores, make it hard to eat.
8/3/2019 Nutrition Lec
25/38
ECONOMIC HARDSHIP
REDUCED SOCIAL CONTACT
MULTIPLE MEDICINES
8/3/2019 Nutrition Lec
26/38
INVOLUNTARYWEIGHT LOSS/GAIN
Losing or gaining a lot of weight when
you are not trying to do so is an importantwarning sign that must not be ignored.
Being overweight or underweight also
increases your chance of poor health
8/3/2019 Nutrition Lec
27/38
ELDERYEARS ABOVE AGE 80
Most older people lead full and
productive lives. But as age increases,risk of frailty and health problems
increase.
NEEDS ASSISTANCE IN SELF CARE
8/3/2019 Nutrition Lec
28/38
Is a comprehensive evaluation of clients
nutritional status and typically includes
data collection.May be performed as a result of an
identified risk on nutritional screening
or when the risk status is obvious without
preliminary screening.
8/3/2019 Nutrition Lec
29/38
Include: No. of meals/snack/day
Chewing/ swallowing difficulties
GI problems or symptoms that affecting eating
Oral health/ denture use Hx. of dse/surgery
Use of meds
Appetite, meal prep, meal preference
Food recall ( to estimate the no. of calories, amt.of protein and detect any food intake pattern)
Food frequecy- final means of assessing dietary
patterns
8/3/2019 Nutrition Lec
30/38
8/3/2019 Nutrition Lec
31/38
Height and wt.Ideally client is weighed in the morning wearing
light clothing
Broad bladed Caliper- use to measure the clients
ht if unable to stand
8/3/2019 Nutrition Lec
32/38
Used when the clients are unable to
ingest, digest and absorb nutrients
8/3/2019 Nutrition Lec
33/38
Use in Condition
which the client is
unable to swallow
(CVA, multiplesclerosis)
Use when there is
obstruction in
UGI(Cancer)
8/3/2019 Nutrition Lec
34/38
Consist ofintravenous solutionthat includes:
Dextrose Amino acids
Vit/minerals
Indicated when theGIT cannot be used
for enteral feeding orcannot absorbadequate nutrients.
8/3/2019 Nutrition Lec
35/38
Label originally to infants who did not
gain weight and grow despite the
absence of diseases.
In older adult- characterized by refusal to
eat, loss of weight and lean body mass
and subsequent malnutrition.
8/3/2019 Nutrition Lec
36/38
Physiologic changes associated in aging
Medical factor
Social factor
Economic factors
8/3/2019 Nutrition Lec
37/38
Correcting the malnutrition through the
use of:
diet oral supplement
Specialized nutrition as necessary
8/3/2019 Nutrition Lec
38/38