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CARBOHYDRATES |
CHAPTER 3
DIET THERAPY
This chapter is concerned with the nutritional
requirements for the healthy and for the sick,
wounded, and convalescing patient. Research has
proved that good health in part depends upon the
availability of essential elements that the body
needs throughout life. The well-nourished in-
dividual is usually mentally alert, is at a
maximum of physical capability, and has a
high resistance to disease. The daily basic
minimum nutritional requirements must also be
met and often times supplemented during periods
of illness to meet changing needs of the body and
its ability to use foods. Therefore, the diet is an
important factor of the therapeutic plan for each
patient.
FOOD CLASSIFICATION
Foods are substances from the animal, plant,
and mineral kingdoms that, when taken into the
body, yield heat and energy, build and renew
tissues, and regulate the body processes. Nutrients
are classified as proteins, fats, carbohydrates,
minerals, vitamins, and water.
PROTEINS
Proteins are important nutritive elements re-
quired by man. They are found in both the animal
and plant kingdoms. All proteins are composed
of amino acids, some of which are absolutely
essential to maintain life and are necessary for
repair, growth, and body development. Proteins,
which promote tissue growth and renewal, have
long been recognized as the main structural unit
of all living cells. Each gram (g) of protein yields
4 calories in the process of metabolism, (If
sufficient carbohydrate is not supplied, the
body will use protein for energy requirements.
This protein may be obtained from muscle tissue
to produce a “wasting effect” in some diseases
or long term starvation. ) Although proteins also
yield energy, they are an expensive source. A
constant protein source is required in the daily
diet. The normal daily protein intake for adults
should be .08 gram per kilogram (g/kg) (2.2 lbs)
of body weight, or 12 percent of the total caloric
intake, as indicated in the 1980 revision of the
Recommended Daily Allowances, prepared by
the Food and Nutrition Board, National Academy
of Sciences, National Research Council. Pregnant
women require 1.2 g of protein per kg of body
weight.
Proteins play an important role in recovering
from injuries of all kinds, such as fractures, burns,
and infections. They are also important in
healing wounds and recovering from surgical
procedures. Protein intake should be increased
in accordance with the severity of the above
conditions. Calories must be sufficiently high in
order to spare protein for tissue repair. Carbo-
hydrates and fats can be added liberally. Ideally,
the patient should receive protein by mouth;
however, it is sometimes necessary to meet the
minimum requirements through the parenteral
route. Glucose parenteral solution, given during
the acute emergency period, will prevent some loss
of protein. Protein deficiency may stunt growth,
promote a secondary anemia, or induce nutri-
tional edema. Dietary sources of protein are
milk, yogurt, eggs, meats, fish, cheese, poultry,
peanut butter, legumes, and nuts. (Protein from
plant sources is best used combined with animal
protein, such as milk plus peanut butter, or if
legumes are combined with grains, such as Navy
beans plus rice.)
FATS
The chief functions of fats are to supply
energy and transport fat-soluble vitamins. Each
g of fat yields 9 calories. Fats provide the
most concentrated source of calories (thus energy)
of all the food nutrients. They are found in both
the animal and vegetable kingdoms. Fatty acids
and glycerol are the end products of the diges-
tion of fats. In the normal diet, fats should
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