重医大护理学基础课件16饮食和营养
Nutrition:An Applied ApproachNutrition:An Applied ApproachPowerPointPowerPoint Lecture Slides prepared by Lecture Slides prepared by RenRen honghong yanyan Nursing School of CQMUNursing School of CQMU The Role of Nutrition in Our HealthChapter 16 Diet and Nutrition教学目标掌握：掌握：1.基本饮食、常见治疗饮食的原则和方法基本饮食、常见治疗饮食的原则和方法 2.营养评估方法。营养评估方法。熟悉：熟悉：饮食护理的主要措施。饮食护理的主要措施。了解：了解：实验饮食的意义、方法实验饮食的意义、方法 Contents4The basic of nutrition1235 Hospital dietsGeneral nursing of nutrition Why do we eat food?What are nutrients?What are the functions of them?How is energy measured?Why do we eat food?We eat food because our body need:Energy Compounds for growth,repair and reproduction.Substances to regulate the production of energy,growth and repair.What Are Nutrients?Nutrients:the chemicals in foods that are critical to human growth and function.carbohydrates fats and oils proteins vitamins minerals water 1.Carbohydrates（碳水化合物）Functions:Provide energy:Primary source of fuel for the body,especially for the brain.Composition of body tissuesProtect liver from detoxification(保肝解毒作用保肝解毒作用)Carbohydrates are found in grains(wheat,rice),vegetables,fruits,and legumes.2.Proteins（蛋白质）Functions:Cell and tissue growth and repairComposition of enzymes（酶）,hormone（激素）,and antibodys（抗体）Keep plasm colloid osmotic pressure(血浆胶体渗透压）Provide energy Protein sources include meats,dairy products（乳制品）,seeds,nuts,and legumes（豆制品）3.Fats and Oils（脂肪）FunctionsProvide and store energyComposition of body tissueProvide essential fatty acid(供给必需脂肪酸供给必需脂肪酸)Keep temperatureProtect organsAccelerate fat-soluble vitamins absorption(促进脂溶性维生素吸收促进脂溶性维生素吸收)Found in butter,margarine（人造黄油）（人造黄油）,vegetable oils.4.Vitamins（维生素）Functions assist in regulating body processes.Fat-soluble vitamins：Vitamins A,D,E and KWater-soluble vitamins：Vitamin C，B1 How do we cook Carrot?5.Minerals（矿物质）calcium phosphorusmagnesium sodiumpotassium ironzinc copper Iodinefluoride.Functions Minerals have many different functions such as：fluid regulation,bone structure,muscle movement,and nerve functioning.6.WaterFunctions：Water is involved in many body processes:fluid balancenutrient transportnerve impulsesremoval of wastesmuscle contractionschemical reactions many,many more Water is a critical nutrient for health and survival.What Are Nutrients?1.Macronutrients(常量元素）:nutrients required in relatively large amounts.vProvide energy to our bodiesvCarbohydrates,fats and oils,proteins2.Micronutrients（微量元素）:nutrients required in smaller amounts.vVitamins and mineralsHow is energy measured?We measure energy in kilojoules(KJ)or kilocalories(kcal).Kilocalorie:amount of energy required to raise the temperature of 1g of water by 1oC.1 Kcal=0.24 KJThe standard of energy providing:Adult male：10.0 17.5MJ/d(2400 4200Kcal)Adult female：9.2 14.2MJ/d(2200 3400Kcal)-Chinese Nutrition Institution The ratio of three major nutrients in energy supply：Protein：1014 Fat：2025 Carbohydrate：6070 Dietary guidelines As long as human kill animals,they As long as human kill animals,they will also kill another humans.will also kill another humans.Pythagoras(Pythagoras(毕达哥拉斯）毕达哥拉斯）Greek philosopherGreek philosopherProteins are a primary energy source for our bodiesTrueFalseAll vitamins must be consumed daily to support optimal health.TrueFalseNutrition:An Applied ApproachNutrition:An Applied ApproachPowerPointPowerPoint Lecture Slides prepared by Lecture Slides prepared by RenRen honghong yanyan Nursing School of CQMUNursing School of CQMUSection 2 Hospital dietsChapter 16 Diet and NutritionHospital dietsBasic dietsBasic diets123TherapeuticTherapeutic dietsdietsTest diets Test diets（self studyself study）Part 1:Basic diets General diet(普通饮食普通饮食)Soft diet(软质饮食软质饮食)Semi-liquid diet(半流质饮食半流质饮食)Liquid diet(流质饮食流质饮食)To classify the foods below Rice porridge(粥）,dumpling（饺子）,bean-curd（豆腐）,noodle（面条）Steamed bread（馒头）,fruit juice（果汁）vegetable soap（蔬菜汤）,Bean milk（豆浆）,To classify the foods below Soft diet:Steamed bread,vegetable soap,Semi-liquid diet:Rice porridge,dumpling,bean-curd,noodleLiquid diet:Bean milk,fruit juice1.General diet1.Applicable clients Clients with normal digestive and absorption,without special request.2.Principle balance of nutrients attention to cooking methods less spicy,fried food 3.Methods 3 meals/day 9.5-11MJ/d (2300 2600Kcal/d)protein:70-90g/d2.Soft diet1.Applicable clients Having difficulty in chewing:oral disease Gastrointesinal function disorders（胃肠功能减弱或失调）（胃肠功能减弱或失调）:elders,infants,fever patients,those during postoperation recovery.2.Principle balance of nutrients easily chewed,soft not stimulating3.Methods 3-4 meals/day 8.5-9.5MJ/d (2000 2300Kcal/d)protein:60-80g/d4.Reference noodle,dumpling,steamed bread 3.Semi-liquid diet1.Applicable clients Having difficulty in chewing and swallowing:oral disease Gastrointesinal function disorders:elders,infants,patients with feverPatients during postoperation recovery.2.Principle unbalanced diet,少食多餐少食多餐 not stimulating,no crude fiber,fried food and spicy condiment easily chewed and swallo
